Mountainsax
Well-Known Member
We brewed an Oktoberfest/Marzen recently and Id like some input on tweaking it a bit. It was our second lager and turned out pretty good (scored 44 from our HBC).
The two biggest comments were that it had a little alcohol heat at the end, and that it needed more malt flavor. Otherwise it was great.
Recipe:
5lbs German Pilsner
4lbs Munich
1lb caramunich
3lbs Vienna
Hallertau hops (1.5oz 60 min, 0.5oz 30 min, 1.0oz 10 min)
2 packs Wyeast Bavarian Lager 2206
- 2L starter on stir plate for 40 hrs
Salts in mash (RO water)
2g CaCl
2g baking soda
4g gypsum
Mashed 151F for 60min, raised to 168F for mashout. Mash pH 5.4
OG 1.062, FG 1.015
Ferment:
50F 4 Days, raised 6 deg/day to 65F
Lagered at 31-35F for 3 weeks
Force carb
The two biggest comments were that it had a little alcohol heat at the end, and that it needed more malt flavor. Otherwise it was great.
Recipe:
5lbs German Pilsner
4lbs Munich
1lb caramunich
3lbs Vienna
Hallertau hops (1.5oz 60 min, 0.5oz 30 min, 1.0oz 10 min)
2 packs Wyeast Bavarian Lager 2206
- 2L starter on stir plate for 40 hrs
Salts in mash (RO water)
2g CaCl
2g baking soda
4g gypsum
Mashed 151F for 60min, raised to 168F for mashout. Mash pH 5.4
OG 1.062, FG 1.015
Ferment:
50F 4 Days, raised 6 deg/day to 65F
Lagered at 31-35F for 3 weeks
Force carb